Puff Puff

🧂 Ingredients

• 400 g All-purpose flour(Sifted for a lighter texture.)
• 7 g Active dry yeast(Ensure it's fresh and active.)
• 100 g Granulated sugar(Adjust to your sweetness preference.)
• 300 ml Warm water(Around 40-45°C (105-115°F). Too hot will kill the yeast, too cold will slow it down.)
• as needed Vegetable oil(For deep frying. Use a neutral oil like vegetable, canola, or sunflower oil.)
• 1/4 tsp Nutmeg (optional)(Freshly grated or ground, for added aroma.)
• 1/4 tsp Salt (optional)(To balance the sweetness.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water, a pinch of the sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is alive and ready.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the sifted flour, the remaining sugar, optional nutmeg, and optional salt. Pour in the activated yeast mixture. Mix with a whisk or a wooden spoon until a smooth, thick batter forms, similar in consistency to pancake batter. Ensure there are no lumps.

   ⏱️ 5 minutes
3. 3

   First rise: Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for about 1 hour, or until the dough has doubled in volume and looks puffy.

   ⏱️ 1 hour
4. 4

   Heat the oil: Pour enough vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of at least 2-3 inches (5-7 cm). Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small drop of batter should sizzle immediately and float to the surface.

   ⏱️ 10-15 minutes
5. 5

   Shape and fry the puff puff: Once the oil is at the correct temperature, carefully drop spoonfuls of the risen dough into the hot oil. You can use two spoons or your wet hands to form small, round balls. Do not overcrowd the pot; fry in batches of 5-7 pieces at a time to maintain oil temperature and ensure even cooking.

   ⏱️ 3-4 minutes per batch
6. 6

   Cook until golden brown: Fry the dough balls, turning them occasionally with a slotted spoon or tongs, until they are evenly golden brown and puffed up on all sides. This usually takes about 3-5 minutes per batch.

   ⏱️ 3-5 minutes per batch
7. 7

   Drain and serve: Remove the cooked puff puff from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter. Serve warm.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Oil temperature is crucial: If the oil is too cool, the puff puff will absorb too much oil and become greasy. If it's too hot, they will brown too quickly on the outside before cooking through.
• ✓Turn for even browning: Gently turn the puff puff as they fry to ensure they develop a uniform golden-brown color all around.
• ✓Best eaten warm: Puff puff are at their most delicious when served fresh and warm, right after frying.
• ✓Dough consistency: The batter should be thick but pourable. If it's too thick, add a tablespoon of water; if too thin, add a tablespoon of flour.

🔄 Variations

• Add 1/4 teaspoon of freshly grated nutmeg to the dry ingredients for a warm, spicy aroma.
• After frying and draining, toss the warm puff puff in a mixture of granulated sugar and cinnamon for a sweet, spiced coating.
• For a savory twist, reduce the sugar and add a pinch of chili flakes or finely chopped herbs to the batter.

🥗 Nutrition

Per serving